STARTERS
BRUNCH
Buttermilk-Fried Green Tomatoes
Smokehouse Bacon Omelet
8
with blue cheese sauce, bacon and Voodoo Sauce
Pickled Plate
Vegetarian Omelet 9
with avocado and sour cream; one side
7
housemade dill pickles and roasted radishes with Chef’s
pickled vegetable, crackers and buttermilk herb dressing V
Pimento Cheese Dip
Country Sausage Scramble
9
10
drawing by artist in
residence Chip Holton
Fried Green Tomato & Bacon Benedict
V
Voodoo Pig Bread
Spring Into Summer
11
local pulled pork with Voodoo Sauce,™
Goat Lady chèvre, red onion and fresh cilantro
toasted on thick slices of ciabatta
cup 5 bowl 6
add rice 1.5
Flash-Fried Artichoke Hearts 8
Chicken & Mushroom Crêpes
V
11
served with cheddar, blue or pimento cheese
and hand-cut fries*
Southern Crescent Chicken Sandwich
12
grilled all-natural chicken breast with bacon,
pimento cheese and Texas Pete® fried onions,
served with hand-cut fries
Local Pulled Pork Sandwich
10
pulled pork on a challah bun with slaw and Voodoo Sauce,™
served with hand-cut fries
Grilled Lemon Caper Salmon Salad 14
over hearts of romaine, with Caesar dressing, roasted garlic
croutons and shaved Parmesan*
New Bern Wedge Salad
13
a wedge of iceberg lettuce with chilled wild-caught
American shrimp, tomatoes, cucumbers, hard cooked eggs,
sharp cheese, 32 Thousand Island dressing and
cornbread croutons
Roasted Chicken Salad
11
with baby spinach, Goat Lady chèvre, sliced pear and spiced
pecans tossed with Jeanne Edward’s poppyseed vinaigrette
11
made with lemon-mustard vinaigrette over mixed greens
Housemade Salad Dressings
32 Thousand Island, Poppyseed Vinaigrette,
Blue Cheese, Buttermilk Herb, Creamy Balsamic,
Lemon-Mustard Vinaigrette, Honey Mustard
GSO/CARY BRUNCH P1 1/2017
10
10
with spinach cream sauce; two sides
Strawberries and Dandelion Greens 7
tossed with almonds, housemade cheese
and strawberry vinaigrette V
SANDWICHES & SALADS
Weaver Tuna Salad
“Twice-baked” Creamy Grits
with housemade bacon, white cheddar and green onions,
served with scrambled eggs; one side
May 3 – June 27
with a side of strawberry-chili glaze
Chicken Tomato Basil Soup
9
one side*
9
with crisp crackers
Burger
V
with peppers and onions; two sides
gently warmed, with cracklin’ pork skins
Artichoke Dip
9
one side
™
White Bean & Sausage Soup
Locavore’s Delight 12
Hickory Nut Gap link sausage, poached local farm eggs,
Old Mill of Guilford grits and buttermilk
biscuits with local jam*
cup 5 bowl 6
with rosemary
Cream of Asparagus Soup
V
Stuff on a Biscuit 10
chipped beef gravy over housemade biscuits; two sides
cup 4 bowl 5
Springtime Salad 10
local Bibb lettuce with strawberries, grilled asparagus,
sunchoke pickles, shaved Parmesan and toasted walnuts,
tossed in a balsamic vinaigrette V
Strawberry & Honey-Cream Crepes
one side
French Toast
10
Another Brunch Creation
V
Ham & Cheddar Scramble
Black Bean Cakes
12
Hot Ham & Havarti Sandwich
10
with sour cream & corn relish; two sides
with peppers and onions; two sides
Shrimp & Grits
11
V
14
wild-caught American shrimp, andouille sausage, onions
and tasso ham gravy over Old Mill of Guilford grits
with spicy brown mustard and Creole mayonnaise;
one side
Grilled Salmon
Slow-Roasted Pork Belly 14
NC pork seared and served atop white bean puree
with strawberry-chili glaze; two sides
with sour cream; two sides
10
ask your server*
Smoked Salmon Benedict 13
with dill béarnaise sauce; one side*
Artichoke Corn Cakes
9
with warm syrup; one side
14
(also available with Texas Pete® glaze); two sides*
Grilled Chicken Breast
12
13
(also available with country ham cream sauce or
Goat Lady chèvre and crispy greens); two sides
V
SIDES
Meatloaf
$3.25 each
Collard Greens
White Bean Puree
V
Pimento Mac
Fried Grit Cake
Home Fries V
Hand-Cut Fries V
Daily Vegetable
Bacon
Green Beans V
Sausage Patties
Beans & Kale Greens V
Link Sausage
Biscuits with Local Jam
Creamy Grits V
Mashed Potatoes V
Pintos & Chowchow
Whipped Sweet Potatoes V
12
wrapped in bacon with mushroom gravy; two sides
Please let us know about your allergies. Some recipes may
contain nuts or other allergens.
* Items can be cooked to order or may contain raw ingredients. V
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
V
GSO/CARY BRUNCH P2 5/2017
Vegetarian Recipes
GSO/CARY BRUNCH P3 1/2017